摘要
以山竹为主要原料,研究了山竹饮料的加工工艺和最佳配方。结果表明,最佳配方为山竹果汁添加量为30%,白砂糖质量分数为9%,柠檬酸质量分数为0.10%,稳定剂质量分数为0.20%。该产品有山竹的清香,滋味酸甜适中,美味可口。
This experiment uses mangosteen as material, and studies process and formula of mangosteen drink. The best formula is as follow： grainier mangostana juice 30%, candy 9%, citric acid 0.10%, stable dosages 0.20%. This product has mangosteen fragrance, delicious and moderate sweet and sour taste.
出处
《农产品加工（下）》
2012年第6期108-109,111,共3页
Farm Products Processing
关键词
山竹
饮料
研制
mangosteen
drink
research
